Ingredients

The following ingredients have 4 Servings
  • 1 cup cake flour
  • 1 1/3 cups sugar (divided)
  • 12 large egg whites (room temperature)
  • ¼ tsp salt
  • 1½ tsp cream of tartar
  • 3 Tbsp International Delight Toasted Hazelnut creamer
  • whipped cream (for serving)
  • Assorted fresh berries (for serving)

Instruction

  • Preheat oven to 350°F.
  • Using a large bowl, sift together the flour and 2/3 cup of sugar. Stir until well combined; set aside.
  • Using a countertop mixer fitted with the whisk attachment, add the egg whites, salt and cream of tartar. Beat until soft peaks form.
  • Gradually add the remaining sugar that was not mixed with the flour to the bowl. After each addition, mix on medium speed until combined.
  • Add the creamer and mix until combined.
  • Finally, fold the flour-sugar mixture into the egg white mixture until it is fully absorbed. (Note: Take care not to overmix the batter at this stage.)
  • Gently spoon batter into an ungreased tube pan.
  • Bake at 350°F for 34-36 minutes, or until top of cake is light golden brown in color. (Tip: Insert a toothpick into the center of the cake. If it comes out dry or with just a crumb or two, then cake is done.)
  • Leave cake in pan and turn upside down on a cooling rack; cool for at least 1 hour.
  • Loosen edges of cake and carefully remove cake from pan; serve with whipped cream and assorted fresh berries.